Two quick, easy ways to dress up dessert in no time - suitable for adults with a few modifications, also perfect for kids!
If you’re looking to dress up dessert for any dinner party, luncheon or picnic, here are a few sweet endings sure to put a smile on anyone’s face using the elegant Wild Hibiscus Flowers in Syrup (which taste like a delectable cross between raspberries and stewed rhubarb). The first takes the garden variety sundae and kicks it up a few notches using the flowers in syrup, summer berries and chopped nuts. The second takes a childhood classic- the soda “float” and makes it decidedly adult-friendly (mock versions can be make for the kids).
A Few Fun Facts about Frozen Desserts:
- Did you know that the first frozen dessert is credited to Emperor Nero of Rome? He sent slaves into the mountains to retrieve snow that was then combined with nectar, fruit pulp and honey.
- Ice cream is to this day, one of the most loved treats by adults and kids alike, the world over. Most popular flavor? Vanilla- likely because like the colour white, it “goes” with just about any edible treat imaginable.
HIBISCUS BERRY SUNDAE RECIPE
Makes 4 servings
Ingredients:
- 1 jar (250g) Wild Hibiscus Flowers in Syrup
- 1 pint vanilla ice cream
- 1 cup fresh raspberries or quartered strawberries
- Whipped cream
- Chopped pistachio nuts (optional)
Method:
- Drain hibiscus flowers and reserve syrup.
- Cut each flower in half. Scoop ice cream into 4 bowls.
- Scatter with berries and then drizzle with the hibiscus syrup.
- Top with a pouf of whipped cream and scatter with hibiscus flowers and nuts.
- Serve immediately.
- This sundae is also excellent built on a slice of angle food cake or pound cake.
WILD FLOWER VANILLA SODA RECIPE
Makes 4 servings
Ingredients:
- 4 Wild Hibiscus Flowers PLUS 2 ounces Wild Hibiscus Syrup*
- 2 ounces St-Germain elderflower liqueur
- 16 plump raspberries
- Pint of vanilla ice cream
- Sparkling wine
- Whipped cream
- 4 mint leaves
Method:
- Set aside 4 wild hibiscus flowers.
- Mix together 2 ounces wild hibiscus syrup with 2 ounces St- Germain.
- Divide mixture evenly between 4 tall ice cream glasses.
- Place 1 scoop vanilla ice cream in each glass, add a few raspberries and second scoop ice cream.
- Carefully pour 1/2 cup sparkling wine into each glass.
- Garnish with whipped cream, mint leaf and wild hibiscus flower with raspberry inserted in center.
- Serve with a straw and long-handled spoon.
Note: Delete alcohol and use elderflower pressé (a type of floral and delicious carbonated beverage) instead for the kids!
The copyright of the article Adult Ice Cream Desserts in Food Trends is owned by Mary Luz Mejia. Permission to republish Adult Ice Cream Desserts in print or online must be granted by the author in writing.
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